It’s a Frickin’ Good Frittata
Hi friends! I’m about to dive head-first into grading (wheeeeeee! This shall be followed by a head-first dive into wine, but more on that later).
But—I had to share this delicious frittata that my mom cooked up last night! This one was a winner.
1 large potato, grated (about two cups)
1/2 tsp. salt
1 tbsp. olive oil
1 onion, diced
2 cloves garlic, diced
1 red bell pepper, diced
1 cup broccoli, chopped
1 tsp. dried thyme
1 tsp. dried basil
1/8 tsp. cayenne pepper
1 tsp. salt
1 cup sharp cheddar
Preheat oven to 375
To make the potato crust, place the grated potato in a bowl with salt and allow to rest for 10 minutes. Squeeze out excess water, and place potato into a greased pie plate and press evenly into bottom of the dish.
In a pan, heat olive oil. Add onion and garlic, and cook for 5 minutes, until beginning to soften. Add bell pepper and broccoli and cook for a few more minutes, until just beginning to soften (they will cook more in the oven).
Transfer the veggies to a bowl and add herbs, eggs, and cheese. Mix well and pour over the potato crust. Bake for 25-30 minutes, until firm.
We served ours with a side salad and bread. Yum!
The crust was definitely the best part:
Okay. Off to grade. *Cue the dirge*